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Daily Bento & Snack

Hi!

How have you been?

What have you been up to?

You’re probably wondering where I’ve been.

No posts in over two weeks. What’s that about?

I’d love to tell you that I was on vacation or doing something so interesting and wonderful that keeping the blog current just slipped my mind but that’s not the case.

Unfortunately we’ve been dealing with strep for the last three weeks.

Three weeks people.

I swear my youngest is a magnet for whatever bacterial or viral scourge is going around. If it’s out there, she’ll pick it up and bring it home with her.

I learned recently that nothing will jerk you out of REM sleep faster than a little one screaming for you to come get them and carry them to the bathroom because they “can’t see out of their eyes” and they’re too dizzy to walk.

Needless to say that warranted a trip to the pediatrician which resulted in a throat swab and a prescription for antibiotics.

But not 24 hours after finishing her ten-day course of antibiotics, the strep came back. With a vengeance.

She’s now on her second ten-day course of a much stronger antibiotic and seems to be doing much better.

So… that’s what I’ve been up to.

Now that we’re caught up, let’s talk lunch!

Today is Monday which means that Cam needs snack. So I packed her a homemade organic blueberry and white chocolate chip muffin, some fresh pineapple, and a mix of pumpkin, sunflower, and flax seeds in the little rainbow box.

For lunch, she has four little sandwiches, Cheez-Its, a chocolate drizzled honeycomb flapjack from our Graze box, a fruit rope that I cut in half to fit in the box, some yellow tomatoes, and a few carrot coins.

Tags: fruit, Lock & Lock, muffins, veggies

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Categories Daily Bento

Daily Bento

4 Sep

This is a lunch that I made last week. I’m not sure which day though. Wednesday maybe?

That sounds good, let’s go with that.

Regardless, it was the only day that I was actually with it enough in the morning to snap a picture.

Remember the Biscoff Banana Muffins that I made last week? I threw the leftover muffins into a Ziploc freezer bag and stashed them in the freezer. They freeze brilliantly. I just pulled one out the night before I needed it and threw it into the fridge so it was ready for me the next morning.

As you can see, one of those muffins made it into Cam’s lunch along with two flapjacks from our Graze box, an organic fruit leather, some sliced sweet bell peppers, a few Wheat Thins sticks, and a wedge of Laughing Cow cheese for dipping.

Tags: cheese, flapjacks, muffins, veggies

Comments 2 Comments
Categories Daily Bento

2 Aug

The weekend is here!

Well, almost.

To be honest, all the days seem to run together when you’re a housewife. Especially during the summer when the kids are ALWAYS home so it’s kind of hard to get excited about the weekend.

Thursday is the day that I get excited about. That’s the day that I grocery shop.

Yes… grocery shopping is the highlight of my week.

I just read that last sentence out loud and I can see where it might seem pretty sad.

But don’t cry for me Argentina… I get a whole half of a day all to myself to walk around my two favorite stores, latte from Starbucks in hand.

No one is yelling at me to hurry up, or complaining of boredom, or messing around with my cart making it impossible for me to push it in a straight line, or whining about how I should probably be feeding them, or begging me to buy them candy.

It’s heaven.

It’s like a micro vacation that I get to take every week under the guise of procuring food and other essentials for my family.

And then as soon as I’m back at home, the kids are all up in my business to see what I bought.

What did you get me?

Did you get cookies?

What’s for lunch, I’m hungry!?

Vacation over.

I had to run back out this morning for a few things. Tax free weekend for us starts today and I wanted to grab a couple pairs of jeans for Cam while they were tax-free… and on sale… and I had a coupon. There was no way I was passing up that super savings situation.

So if you’re keeping count, that’s a total of two times out of the house, sans kids in one week.

And it’s not even my birthday.

I felt so refreshed from my little shopping excursion this morning that I decided to make donuts for the kids.

I like donuts. They like donuts. Everybody wins!

Then I pulled out my donut pan that makes cutesy little mini donuts and all that ambition went right out the window.

The idea of meticulously spooning tiny spoonfuls of batter into a donut pan just didn’t appeal to me at that moment. Piping them wasn’t happening either so I switched up my game plan and made muffins instead.

It totally worked. The muffins were delicious and way easier (and less tedious) to get into their pan.

If you wanted to make donuts you totally could, and should. They would be awesome. Similar to those chocolate glazed donuts we all love from that donut place we all love.

In fact, if you do make donuts out of this batter, you should probably also glaze them.

Just add a teaspoon of vanilla extract to 2 cups of powdered sugar and then add 6-8 tablespoons of milk and whisk to combine. If it’s too dry, add a teaspoon of milk at a time until you get the consistency you want. Then dunk your donuts or drizzle the glaze on top.

Directions:

In a large bowl add:

1 cup flour

1/2 cup brown sugar

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Whisk to combine and to remove any lumps.

In a separate bowl add:

1/4 cup plus 2 tablespoons of yogurt

1/4 cup chocolate milk (I use chocolate almond milk)

1/4 cup vegetable oil